Sweet Potato Sliders

These hearty, gluten-free sliders are so tasty. Made with homemade savory veggie burgers in between roasted sweet potato slices, melted plant-based cheese and your favorite toppings –  Yum! These make a great party appetizer!

INGREDIENTS

For sliders

• 2 pounds sweet potato (about 3 medium)
• ½ cup uncooked quinoa
• 2 tablespoons flax meal + 5 tablespoons water
• 1 small yellow onion, finely chopped
• 1 orange bell pepper, finely chopped
• 1 jalapeno pepper, seeds removed, finely chopped
• 1 tablespoon garlic, minced
• 1 cup packed spinach, chopped
• 1½ cups cooked black beans, drained, or 1 can black beans, rinsed and drained
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon pepper
• ⅛ teaspoon ground cayenne
• ½ cup oat flour (ground-up rolled oats), or any other flour
• Oil or cooking spray

Toppings:

• Simple plant-based cheese made with the NutraMilk
• sliced tomatoes
• avocado
• mustard, mayo and or BBQ sauce

INSTRUCTIONS

• Start by making plant-based cheese if you don’t have a batch made. I always like to have a batch in the fridge or frozen for various recipe. Check out recipe here.

• Preheat the oven to 400°F. Lightly grease a baking sheet.
• Slice sweet potatoes into 1/2-inch thick rounds. Place in a single layer on the baking sheet; lightly grease or spray them. Season with salt and pepper. Bake for 20-25 minutes, until slightly browned.

• While the sweet potatoes are cooking, place a small saucepan over medium heat. Rinse quinoa in a small mesh strainer; add to the saucepan. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 13-15 minutes.
• Combine flax meal and water in a small bowl; set aside for 10 minutes. Reduce oven to 375°F.
• *Warm a little oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for 5 minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
• In a large bowl, add black beans; mash with a fork, leaving some texture. Add cooked quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved flax eggs. Mix until combined, then add oat flour. Stir.

• Form however many mini patties you need, about 2 inches wide. Place on baking sheet; bake for 20 minutes, flip, then bake for 20 more minutes, until browned and crispy.

• Place each patty on a sweet potato bun, top with desired plant-based cheese and desired toppings, and finish with another sweet potato bun. Serve & enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Emilie Eats.